Brown Butter Pumpkin Chocolate Chip Cookies

Back with another iteration of my favorite treat - cookies! This time I took a seasonal approach to the classic chocolate chip cookie by browning the butter and adding pumpkin puree & pumpkin pie spice. They turned out delicious! The browned butter adds a depth of flavor and richness to every bite. I leaned into the fall season with the pumpkin pie spice, which is subtle but perfectly compliments the chocolate.

ingredients

1/2 cup of butter (1 stick)
1/2 cup brown sugar
1/2 cup granulated sugar
1 teaspoon vanilla

1 egg white
1/4 cup pumpkin puree
1-1/2 cup flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon pumpkin pie spice
1 cup chocolate chips (I used minis)

directions

{1}

Preheat oven to 350 degrees. In a small sauce pan, add the butter over medium-high heat until melted. Continue stirring as the butter foams and crackles. When the foaming stops, transfer the butter to a mixing bowl, making sure to scrape all the brown bits on the bottom of the pan to get all of the flavors. Set aside to cool to room temperature (~30 mins). 

{2}

In a separate medium bowl, combine the flour, baking soda, salt and pumpkin pie spice. On a plate, spread the pumpkin puree and blot with a clean paper towel to remove excess moisture.

{3}

When the butter has cooled, add brown sugar, granulated sugar, egg white, vanilla and pumpkin puree. Whisk until smooth. 

{4}

Add the dry ingredients to the wet ingredients and mix until just combined.

{5}

Gently fold in the chocolate chips, careful not to overmix the dough.

{6}

Using a cookie scoop, scoop dough into balls and place on a baking sheet at least 1-inch apart.

{7}

Bake for 9-10 minutes until the edges are set and golden brown. Remove the cookie sheet from the oven and let cool for 5 minutes before transferring to a wire rack to cool completely. Enjoy these cookies warm :)